Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM‐JB)

Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM‐JB)

Abstract The food enzyme acetolactate decarboxylase (α‐acetolactate decarboxylase; EC 4.1.1.5) is produced with a genetically modified Bacillus licheniformis strain NZYM‐JB by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of t...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Sirpa Kärenlampi, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Christine Horn, Natália Kovalkovičová, Yi Liu, Karl‐Heinz Engel, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2018-11-01
Series:EFSA Journal
Subjects:
food enzyme
acetolactate decarboxylase
α‐acetolactate decarboxylase
EC 4.1.1.5
Bacillus licheniformis
genetically modified microorganism
Online Access:https://doi.org/10.2903/j.efsa.2018.5476

Internet

https://doi.org/10.2903/j.efsa.2018.5476

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